Cinnamon Roll Cherry Cobbler

Red-hot candies and canned cherries flavor this awesome dessert.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1 (14 1/2ounce) can  pitted tart cherries
• 1⁄2 cup sugar
• 2  tablespoons cornstarch
• 1⁄2 cup water
• 3  tablespoons  red-hot candies

• Cinnamon Roll Topping

• 1 1⁄2 cups all-purpose flour
• 6  tablespoons brown sugar, divided
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄4 cup shortening
• 1  egg, lightly beaten
• 1⁄4 cup milk
• 1  tablespoon butter, softened
• 1⁄3 cup  finely chopped pecans
• 1⁄2 teaspoon ground cinnamon

• Lemon Glaze

• 1⁄2 cup confectioners' sugar
• 1  tablespoon lemon juice

Directions

1. Drain cherries, reserving juice; set cherries aside.
2. In a small saucepan, combine sugar, cornstarch, water and reserved juice until smooth. Stir in red-hots. Bring to a boil, stirring constantly; cook 1-2 minutes longer or until thick and bubbly and red-hots are melted. Stir in cherries; heat through. Transfer to a greased 8 inch square baking dish.
3. In a bowl, combine the flour, 3 tablespoons brown sugar, baking powder and salt.
4. Cut in shortening until crumbly. Combine egg and milk; stir into crumb mixture just until blended.
5. Turn onto a lightly floured surface; knead 3-4 times. Roll into a 14 inch x 10 inch rectangle.
6. Spread with butter; sprinkle with pecans.
7. Combine cinnamon and remaining brown sugar; sprinkle over top.
8. Roll up, jelly-roll style, starting with a short side. Cut into eight slices; place cut side down over cherry filling.
9. Bake at 400* for 25-30 minutes or until golden brown. Cool 10 minutes.
10. Combine glaze ingredients; drizzle over cobbler.